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Just Desserts

Chewy, gooey meringues and custard-filled pastries provide the perfect accompaniment to summer fruits, and never fail to produce gasps of delight when they appear.

MERINGUES WITH STRAWBERRIES AND CREAM

Makes 6

  • 4 large egg whites, at room temperature
  • 115g caster sugar
  • 115g icing sugar
  • 600g strawberries
  • 25g icing sugar
  1. Heat the oven to 110˚C.
  2. Beat the egg whites in a mixing bowl to form stiff peaks.
  3. Add the caster sugar, a dessertspoonful at a time, beating between each addition until the mixture is thick and glossy.
  4. Sift one third of the icing sugar over the mixture, then gently fold it in with a metal spoon. Continue to sift and fold in the remaining icing sugar a third at a time.
  5. Using a dessertspoon, drop the mixture on to a prepared baking sheet to form good-sized cups.
  6. Bake for 1½ hours, until the meringues sound crisp when tapped underneath.
  7. Leave to cool.
  8. For the strawberry sauce, purée the strawberries in a blender.
  9. Press through a sieve to remove the seeds, then sweeten with the icing sugar.
  10. Fill each meringue with whipped double cream.
  11. Garnish with the strawberry sauce and fresh fruit.

FIGGY TARTLETS

Makes 12

  • 350g plain flour
  • 125g unsalted butter
  • 125g caster sugar
  • 2 eggs, whole
  • 2 eggs, yolk only
  • 500ml full fat milk
  • 2 vanilla pods, seeds removed
  • 6 eggs, yolks only
  • 120g caster sugar
  • 50g plain flour
  1. Preheat the oven to 190˚C.
  2. Prepare 12 x 8cm loose-bottomed tins.
  3. Stir the flour and a pinch of salt together in a large mixing bowl, and rub in the chilled butter.
  4. Add the sugar.
  5. Combine the eggs and 1 egg yolk, add to the mixture.
  6. Gently mix until the dough comes together in a ball.
  7. Knead the dough and refrigerate to chill for an hour.
  8. Roll out the pastry 2-3mm thick and line the 12 tins.
  9. Place some greaseproof paper over the top and fill with baking beans.
  10. Chill for 30 minutes, then bake for 15 minutes.
  11. Lift out the paper and beans, brush with 1 beaten egg yolk, and cook for 8 minutes.
  12. Remove the pastry cases from the oven and cool for 15 minutes.
  13. For the custard, warm through the milk and vanilla pods.
  14. Whisk the eggs, sugar and flour in a large mixing bowl.
  15. Gradually whisk in the warm milk and vanilla, then return the mixture to the pan.
  16. Cook on a low heat to thicken.
  17. Leave to cool, then spoon into the pastry cases.
  18. Top with figs and blueberries.